Asparagus Spring panzanella – Recipes – Anna Jones

Ingredients

• 150g seeded bread, torn into rough 3cm pieces
• A small bunch of thyme, leaves picked
• 2 tbsp olive oil
• 1 lemon, sliced thinly
• 500g asparagus
• 100g podded peas, defrosted if frozen
• 150g podded broad beans, defrosted if frozen
• 100g baby spinach
• A small bunch of basil, leaves picked
• 25g parmesan (I use a vegetarian one)
• 150ml buttermilk
• 2 tbsp extra virgin olive oil
• Zest and juice of 1 lemon